Prep 40 mins
Cook 30 mins
I love Russian potato pies. I altered this recipe from one by Linda Johnson on her cooking show titled "From Russia with Love." Enjoy!
- 1 cup warm water
- 1⁄4 cup margarine
- 1 teaspoon salt
- 1⁄4 cup powdered milk
- 1 tablespoon yeast
- 2 cups white flour
- 1⁄4 cup whole wheat flour
- 4 medium hot cooked potatoes
- 1⁄2 cup sour cream
- 1 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 medium onion, chopped in big pieces
- 1 1⁄2 tablespoons oil
- margarine, to brush over top
- sour cream, to your liking
- Mix together the warm water, margarine, salt and milk powder. Slowly stir the flour into the liquid ingredients until it makes a soft dough. Spray a medium-sized bowl with vegetable oil spray and place the dough in the bowl. Spray the top of the dough with vegetable oil spray. Cover and let rise in a warm place until double in size.
- Divide the dough into 12 equal pieces. Let the dough rest for 5 - 10 minutes. Prepare filling by mixing all ingredients and stirring well. Roll out each piece of dough and put a couple of spoonfuls of filling in the middle of the dough. Add a little sour cream and roll the dough up like little loaves of bread.
- Let the loaves rise until double in size. Bake at 350 degrees for 20 - 30 minutes. They should be golden brown. Place on a wire rack and brush a little margarine on top of each little loaf.
- In a small skillet heat 1 1/2 Tbsp oil and saute onion a few minutes. Serve onion on top of the potato pies with a dollop of sour cream.
What a nifty little hand pie, perfect to pack away in a lunch box. I added sauteed mushrooms, onions and caraway seeds leftover from another recipe. I don't often bake with yeast but this recipe made it so easy. Made for ZWT 4 by a fellow Jefe de la Cocina.
The dough was very nice and easy to work with, but I would have liked a little more flavour to the filling. Some sauteed onions would have really upped the flavour factor, and possibly a little spice? It was just too bland as it stood.